Garlic Herb Spaghetti Squash Recipes

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SPAGHETTI SQUASH WITH ONIONS, GARLIC, AND HERBS



Spaghetti Squash With Onions, Garlic, and Herbs image

This is a healthy, quick and easy dish. At least once you split the spaghetti squash in half. The rosemary, sage and thyme makes this side a nice, grounding and comforting veggie. Also the sweet sauteed onions and garlic lends it lots of flavor topped with grated parmesan cheese. Servings are either a side or meal. Once you taste it you will continue on to make a meal out of it.

Provided by Rita1652

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs spaghetti squash, sliced in half and seeds and fiber removed
1/4 cup olive oil (separated)
1 tablespoon fresh sage or 1 tablespoon fresh thyme
3 garlic cloves, fresh minced
1/2 onion, finely sliced
parmesan cheese, fresh grated to garnish
black pepper, fresh ground to garnish
nutmeg, fresh grated to taste (optional)
salt (to taste)

Steps:

  • Microwave squash cut side down for 20 minutes till soft and fibers separate.
  • Meanwhile in a frying pan heat 2 tablespoons of oil and saute onions, and garlic 5 minutes add herbs cook for 2 minutes.
  • Add squash and toss.
  • Drizzle with remaining garlic and top with cheese and season with salt, nutmeg and pepper to taste.
  • Serve and enjoy.

Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 1.5, Sodium 39.5, Carbohydrate 17.1, Fiber 0.2, Sugar 0.4, Protein 1.7

HERBED SPAGHETTI SQUASH



Herbed Spaghetti Squash image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
  • Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Nutrition Facts : Calories 144 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 19 milligrams, Sodium 336 milligrams, Protein 2 grams, Sugar 0 grams

GARLIC-HERB SPAGHETTI SQUASH



Garlic-Herb Spaghetti Squash image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

SPAGHETTI SQUASH WITH GARLIC



Spaghetti Squash with Garlic image

Serve this squash in place of pasta or with our Chicken Meatballs in Tomato Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Time 1h15m

Number Of Ingredients 4

2 spaghetti squash (2 pounds each)
2 tablespoons olive oil
2 cloves garlic, slivered
Coarse salt and ground pepper

Steps:

  • Preheat oven to 400 degrees. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
  • When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
  • In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 5 g, Protein 3 g

GARLIC HERB SPAGHETTI SQUASH RECIPE - (4.3/5)



Garlic Herb Spaghetti Squash Recipe - (4.3/5) image

Provided by Tarah716

Number Of Ingredients 6

1/2 spaghetti squash, seeded
2 tablespoons water
2 garlic cloves, sliced
Olive oil
2 tablespoons each chopped parsley, chives, pickled cherry peppers
Salt & pepper to taste

Steps:

  • Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY



Garlic Herb Shrimp And Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 spaghetti squash
oil, to taste
salt, to taste
pepper, to taste
1 lb raw shrimp, peeled and deveined
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
1 tablespoon dried basil
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil
parmesan cheese, optional
fresh parsley, for garnish

Steps:

  • Using a fork or knife, carefully poke holes along the middle of the squash.
  • Microwave for 5 minutes so the squash softens and is easier to cut.
  • Cut in half horizontally and scoop out the seeds.
  • Drizzle olive oil, salt, and pepper.
  • Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
  • Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
  • While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
  • Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
  • Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
  • Drain the excess liquid and clean the pot.
  • To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
  • Press "Cancel" and remove the shrimp.
  • Using a fork, shred the inside of the squash.
  • Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH



Cheesy Roasted Garlic Spaghetti Squash with Spinach image

Roasting garlic alongside the spaghetti squash makes double use of the oven time, and adds double the flavor. This spaghetti squash is great on its own, or as a side dish to any protein.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h5m

Yield 2

Number Of Ingredients 12

3 tablespoons olive oil, divided, or as needed
1 (2 pound) spaghetti squash, halved and seeded
¼ teaspoon kosher salt, or to taste
⅛ teaspoon freshly ground black pepper, or to taste
4 cloves garlic, unpeeled
1 teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
1 cup chopped fresh spinach
6 tablespoons shredded mozzarella cheese, divided
6 tablespoons grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
  • Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
  • Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
  • Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
  • Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
  • Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 36.5 g, Cholesterol 26.8 mg, Fat 30.7 g, Fiber 0.9 g, Protein 14.9 g, SaturatedFat 8.1 g, Sodium 692.2 mg, Sugar 0.9 g

SPAGHETTI SQUASH WITH GARLIC, PARSLEY AND BREADCRUMBS



Spaghetti Squash With Garlic, Parsley and Breadcrumbs image

Spaghetti squash gets its name from the fact that once it is cooked, the flesh breaks down into long spaghettilike strands. I find spaghetti squash a bit dull on its own, as it does not have the sweetness and depth of many other winter squash. But it is hard to resist substituting spaghetti squash for pasta every once in a while, and the squash will pick up other robust flavors in the dish. Most spaghetti squash are pretty large; you will need only half of a 3 to 3 1/2-pound squash for this recipe. You can toss the leftovers with tomato sauce the next day.

Provided by Martha Rose Shulman

Categories     dinner, easy

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

1 spaghetti squash, about 3 pounds
2 tablespoons extra virgin olive oil
3 to 4 large garlic cloves, green shoots removed, minced
2 tablespoons breadcrumbs
2 tablespoons finely chopped flat-leaf parsley
Salt
freshly ground pepper to taste
Freshly grated Parmesan

Steps:

  • Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
  • Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp - that is, after about a minute - stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.

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